There's nothing better than waking up to the warm aromas of thick and fluffy homemade Buttermilk Pancakes slathered in butter and maple syrup with hot coffee brewing in the pot. Now that's what I call a good morning!
In a medium bowl, whisk together flour, sugar (if using), baking powder, baking soda, and salt.
Stir the buttermilk, oil, egg, and vanilla extract into the flour mixture until completely combined. Let sit on the counter for 10-20 minutes.
Lightly grease a large flat griddle or large skillet and let it heat up. Spoon the pancake batter by the ladleful onto the hot griddle surface. Cook for about 3 minutes per side, until just golden brown.
Serve immediately with your favorite toppings!
Notes
Quantity: This is a relatively small recipe, yielding 8 large pancakes or enough for 2-4 people. You can easily double or triple the recipe by moving the toggle over the number of servings above.
Make Ahead: Make the pancake batter and store it in a jar or airtight container for up to 4 days. Give it a good stir, then cook your pancakes fresh when you want them! This is a great way to prep for breakfasts on busy school days.
Storage:
Store: Refrigerate cooked pancakes once they have completely cooled for up to 1 week. I recommend reheating in a toaster oven or the oven for a bit of a crisp edge, but the microwave works too.
Freezer: To freeze pancakes, place them flat in a single layer on a parchment-lined sheet pan and flash freeze for 1 hour. Then place in an airtight freezer-safe container or freezer bag for up to 6 months.